Bruschetta with zucchini pesto, cherry tomatoes and parmesan flakes
Today we prepare these colorful and tasty Bruschetta with zucchini pesto cherry tomatoes and parmesan flakes! An excellent fingerfood perfect for appetizers, and for a quick and different lunch. Bruschetta with pesto and zucchini, the appetizer delicious and easy to prepare, you can alternate with the classic bruschetta with tomato. An easy-to-prepare recipe that does not require too many ingredients and long preparation times. If you do not have time to prepare the sage and walnut pesto, proceed with the use of basil pesto that you will surely have in the fridge. You can serve it as an appetizer or accompanied by a salad, for a light meal. Are you a lover of bruschetta like me?
Ingredients
4 slicesbread (white, wholemeal, etc. according to taste)Extra vergin olive oilZucchini pesto100 g yellow (or red) cherry tomatoesGrana Padano (flakes)saltgarlicdried oregano
Preparation
Preparing these bruschetta is really easy and fast, promised. 😉 Wash the zucchini well and grate them into julienne. Squeeze them to lose the vegetation liquid. I put the zucchini in a cotton cloth and squeezed them well. You can also simply use your hands. Take a blender and put the almonds, pine nuts and Parmesan cheese inside. Operate just for a few seconds. Then add the zucchini, mint and basil leaves and garlic. Pour the extra vergin olive oil and operate again until creamy. Only if necessary, add a little more oil. The zucchini pesto is ready! Now just wash and dice the cherry tomatoes. I used only yellow cherry tomatoes but red ones are also fine. Season the cherry tomatoes with extra vergin olive oil, salt, oregano and a little finely chopped garlic. Toast the slices of bread. I prepared only 4 slices but with the doses of zucchini pesto you can make many more! Spread the zucchini pesto on the slices of bread and place the diced cherry tomatoes on top. With a knife make flakes of grana padano and place them on slices of bread. A drizzle of extra vergin olive oil to season everything and your tasty bruschetta is ready! A really simple recipe but of great taste! Come back soon to see me!
As anticipated, the zucchini pesto is made with only raw ingredients. Here are the doses of Zucchini Pesto.
Ingredients
700 g zucchini (preferably with fair skin)4 mint leaves8 basil leaves20 g Parmigiano Reggiano 15 g almonds (or walnuts)15 g pine nuts (or pistachios)70 g olive oil
Preparation
Making raw zucchini pesto is child's play! Quick and easy! Wash the zucchini well and grate them into julienne. Then squeeze them well to lose the vegetation liquid. You can put them either in a sieve and let them purge until they have lost all the excess liquid. Or, as I did to do before, put the zucchini in a cloth (cotton or linen) and squeeze them very well. You will see that in the end they will become nice and dry. 😉 At this point take a blender and inside put the almonds, pine nuts and Parmesan cheese. Operate just for a few seconds. Then add the zucchini, mint and basil leaves and garlic. Pour the olive oil and operate again until creamy. Only if necessary, add a little more oil. The raw zucchini pesto is ready! Creamy and irresistibly delicious!
Today we prepare these colorful and tasty Bruschetta with zucchini pesto cherry tomatoes and parmesan flakes! An excellent fingerfood perfect for appetizers, and for a quick and different lunch. Bruschetta with pesto and zucchini, the appetizer delicious and easy to prepare, you can alternate with the classic bruschetta with tomato. An easy-to-prepare recipe that does not require too many ingredients and long preparation times. If you do not have time to prepare the sage and walnut pesto, proceed with the use of basil pesto that you will surely have in the fridge. You can serve it as an appetizer or accompanied by a salad, for a light meal. Are you a lover of bruschetta like me?
Ingredients
4 slicesbread (white, wholemeal, etc. according to taste)
Extra vergin olive oil
Zucchini pesto
100 g yellow (or red) cherry tomatoes
Grana Padano (flakes)
salt
garlic
dried oregano
Preparation
Preparing these bruschetta is really easy and fast, promised. 😉 Wash the zucchini well and grate them into julienne. Squeeze them to lose the vegetation liquid. I put the zucchini in a cotton cloth and squeezed them well. You can also simply use your hands. Take a blender and put the almonds, pine nuts and Parmesan cheese inside. Operate just for a few seconds. Then add the zucchini, mint and basil leaves and garlic. Pour the extra vergin olive oil and operate again until creamy. Only if necessary, add a little more oil. The zucchini pesto is ready! Now just wash and dice the cherry tomatoes. I used only yellow cherry tomatoes but red ones are also fine. Season the cherry tomatoes with extra vergin olive oil, salt, oregano and a little finely chopped garlic. Toast the slices of bread. I prepared only 4 slices but with the doses of zucchini pesto you can make many more! Spread the zucchini pesto on the slices of bread and place the diced cherry tomatoes on top. With a knife make flakes of grana padano and place them on slices of bread. A drizzle of extra vergin olive oil to season everything and your tasty bruschetta is ready! A really simple recipe but of great taste! Come back soon to see me!
As anticipated, the zucchini pesto is made with only raw ingredients. Here are the doses of Zucchini Pesto.
Ingredients
700 g zucchini (preferably with fair skin)
4 mint leaves
8 basil leaves
20 g Parmigiano Reggiano
15 g almonds (or walnuts)
15 g pine nuts (or pistachios)
70 g olive oil
Preparation
Making raw zucchini pesto is child's play! Quick and easy! Wash the zucchini well and grate them into julienne. Then squeeze them well to lose the vegetation liquid. You can put them either in a sieve and let them purge until they have lost all the excess liquid. Or, as I did to do before, put the zucchini in a cloth (cotton or linen) and squeeze them very well. You will see that in the end they will become nice and dry. 😉 At this point take a blender and inside put the almonds, pine nuts and Parmesan cheese. Operate just for a few seconds. Then add the zucchini, mint and basil leaves and garlic. Pour the olive oil and operate again until creamy. Only if necessary, add a little more oil. The raw zucchini pesto is ready! Creamy and irresistibly delicious!
No comments:
Post a Comment